Triple-Layer Ice Cream Cake

Place a 10-inch round springform cake pan in the freezer for 15 minutes.

Let the ice cream and sorbet soften at room temperature or soften in the microwave at 20 second intervals.

Using a spatula, spread the black raspberry ice cream evenly over the bottom of the chilled springform pan. Top with half of the cookie crumbs and freeze for 5 minutes.

Repeat with the French vanilla ice cream and the remaining cookie crumbs. Evenly spread with the watermelon sorbet.

Let the cake freeze for 1 hour or until the layers are set.

To serve, wrap a hot, damp dishtowel around the outside of the cake pan. Loosen the side and remove it from the pan. With a smooth motion, invert the cake onto a plate. Remove the cake pan base with a hot damp towel. Garnish with the whipped topping and serve immediately.